TABELIAAUTHENTIC RECIPE
Frittata di CipolleOnion Frittata
An Italian egg dish of onions slowly sautéed to develop sweetness, combined with eggs and baked in the oven. Unlike a French omelet, it is cooked flat and cut into portions to serve.
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Ingredients (2 servings)
- Eggs4 pieces
- OnionsThinly slice3 pieces
- Parmigiano ReggianoGrate30 g
- Extra virgin olive oil30 ml
- Fresh thyme3 sprigs
- Salta little
- Black peppera little
Method
Prepare the onions and Parmigiano
- 1 Finely grate 30 g Parmigiano.
- 2 Thinly slice 3 onions.
Caramelize the onions
- 1 Heat 30 ml olive oil in a frying pan and slowly cook the onions over low heat for 20–25 minutes to caramelize, the process of browning sugars into caramel.
- 2 Stir occasionally to avoid burning.
Make the egg mixture
- 1 Crack the eggs into a bowl, add Parmigiano, thyme, salt and black pepper and beat thoroughly.
Add the eggs and partly set
- 1 Once the onions are golden brown, add the egg mixture and cook over low heat until the edges begin to set (4–5 minutes).
Caution
Once the onions are golden brown, add the egg mixture and cook over low heat until the edges begin to set (4–5 minutes).
Set the surface in the oven
- 1 Put in an oven preheated to 180°C and bake for 8–10 minutes until the surface sets.
Caution
Put in an oven preheated to 180°C and bake for 8–10 minutes until the surface sets.
Cool slightly and portion
- 1 Let the initial heat dissipate, then cut into portions and serve.
- 2 It is also delicious at room temperature.
About this dish
Frittata is an egg dish eaten across Italy, though sometimes confused with a French omelet. The main difference is its shape: a frittata is cooked on both sides until done throughout and finished flat like a pie. Because it is delicious cold, it suits picnics and packed lunches.
The most important stage in onion frittata is sautéing. Slowly caramelizing onions over low heat for 20–25 minutes concentrates their sweetness. It becomes a completely different dish from “scrambled eggs with onions” that skip this stage.
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